Ingredients 10 donuts.

2 cups all purpose flour

one and one half teasepoons baking powder

one and one half pumpkin rice pie

1/4 teasepoon salt

1cup pumpkin puree

2 eggs

1/4ml cup milk 1/4 butter – softened

glase sugar

1//2 water

1 teasepoon vanilla extract

Method

preheat onen to 165/c . Line a baking sheet with parchment paper .

Stir all purpose – flour , brown sugar , baking powder , pumpkin puree with a electric blender on a low speed until well combined into a batter spoon into a donut pan .

Bake in a preheated oven until donuts spring back when bounced for 10 minutes . Beat the brown and the white sugar together melted spring back and vanilla extract together in a bowl smooth dip warm donuts into a glase and let any excess glase drip back in the bowl before placing glase donuts on a prepared sheet to cool .

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